Coffee Knowledge
Latest articles, industry insights and brewing guides
The Journey of Coffee: From Cherry to Cup
Learn how coffee cherries become your cup of coffee, from harvest to roast, covering 3 key processing methods and brewing impacts.
How Coffee Grows: From Tree to Roast Bean
Learn where coffee comes from: the altitude, climate, and lifecycle of coffee trees that produce your favorite beans.
The 3 Main Types of Coffee Beans Explained
Learn the key differences between Arabica, Robusta, and Liberica — the three primary coffee species used in global specialty and commercial coffee production.
Indonesia’s Toraja Coffee: What Makes It Special?
Learn why Toraja coffee from Indonesia’s highlands sells for HK$2,000 per 1.5kg and what sets it apart from other Indonesian beans.
2005 Nicaragua CoE Coffee Beans: What Makes Them Special
Learn why the 2005 Nicaragua Cup of Excellence (CoE) winning coffee beans are rare, high-scoring, and best roasted to a cinnamon level around first crack.
Ethiopian Mocha Coffee Beans: What Makes Them Special
Explore Ethiopia’s legendary Mocha coffee beans—where they’re grown, how they’re processed, and why they define specialty coffee flavor.
Coffee Bean Varieties: Key Arabica, Robusta & Liberica Types
Learn which coffee bean varieties exist, including 82 types in one specialty farm’s collection—Arabica, Robusta, Liberica, and wild species.
What Are Elephant Bean Coffee Beans?
Elephant beans, or Maragogype, are giant coffee beans up to three times larger than normal. Learn where they come from, how they taste, and why they’re rare.
The origin of boutique coffee introduces Santos, Brazil.
Brazil is located in South America, about 15 degrees south latitude. Brazilian coffee culture began in 1727 and sprang up in the north of Brazil when a Mr. Francesco de MeloPalheta smuggled coffee seeds from France to Brazil. At that time, this was strongly opposed by the French who monopolize the coffee business today. Those seeds are the ancestors of more than 300 million Brazilian coffee trees today. In the early morning
What Are the Grades of Jamaica Blue Mountain Coffee?
Jamaica Blue Mountain coffee is graded into No.1 (17–18 mesh), No.2 (16 mesh), and No.3 (15 mesh). All share the same cup quality, only differing in bean size.
What Is Pacamara Coffee? All About This Unique Bean
Learn what makes Pacamara coffee distinct, including its origin, flavor profile, ideal growing conditions, and why it’s a rare specialty variety.
What Are Coffee Trees, Flowers, and Cherries? The Basics
Learn how coffee trees grow, why flowers bloom briefly, and how cherries turn into the beans you brew — with key facts on ripening and peaberries.
Why Espresso Is the Pinnacle of Specialty Coffee
Espresso reveals the true essence of coffee through its intense flavor, rich crema, and complex chemical makeup.
Why Italians Drink Espresso Standing Up
Italians drink espresso quickly standing at the bar—find out why sitting down costs extra, and the coffee rules you should follow in Italy.
The 4 Main Types of Coffee Beans Explained
Learn which coffee species dominate the market—Arabica, Robusta, Liberica, and Excelsa—and why only two are widely grown and traded globally.
How Coffee Beans Are Grown: From Seedling to Harvest
Learn how long it takes to grow coffee beans, why shade matters, and how hand-picking affects quality. All key coffee farming facts in one place.
What Are Peaberry Coffee Beans and Do They Taste Better?
Peaberry coffee beans—also called ''—occur in 5–8% of coffee cherries. Here’s what makes them unique and whether they really taste better.
Brazil: The World’s Largest Coffee Producer
Brazil has been the top global coffee producer for over a century, growing mostly mild, balanced Arabica with unique processing methods.
What Is Certified Organic Coffee?
Learn what makes coffee 'organic' and why third-party certification matters. Discover the strict standards, challenges, and benefits behind certified organic beans.
How Jamaica Blue Mountain Coffee Is Graded by Size and Defects
Learn how Jamaica Blue Mountain coffee is graded by bean size and defect rates, with strict limits on flaws and tiered sizes from No.1 to PB.